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Creamy Clam Chowder - w

Source of Recipe

Weight Watcher’s New Complete Cookbook
Creamy Clam Chowder - w
Serves 4

2 medium potatoes, peeled and diced
1 celery stalk, chopped
1 medium onion, chopped
4 tsp. stick margarine

1 c. fat-free milk
1 c. evaporated skim milk
1 T. flour
1 10-oz. can clams, reserve 1/2 c. juice
1/2 tsp. dried thyme leaves, crumbled
1/8 tsp. white pepper - or – black pepper
Optional: 2 slices bacon, crisp cooked and crumbled

In medium saucepan combine the first 4 ingredients and 1 c. water; bring to a boil. Reduce heat and simmer, covered until the potatoes are tender, about 15 minutes.

In a medium bowl, mix the milks and flour until smooth, add to saucepan. Stir in clams, reserved clam juice, thyme and pepper; cook stirring until the chowder thickens slightly, about 10 minutes (Do Not Let the Soup Boil!). Serve, sprinkle with bacon if desired.

One serving calculated w/o bacon equals: 250 calories…3 gm fat (1 gm saturated)…41 mg cholesterol…300 mg sodium…31 gm carbohydrate…2 gm fiber…23 gm protein…332 mg calcium +++ WWP: 5